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Pumpkin and chickpea satay

Serves: 4
Prep: 25
Cook: 20

    A delicious lactose and dairy-free recipe that’s a great way to increase legumes in your diet. High in fibre and iron, it’s heartily satisfying and easy to make. This dish will easily warm up your weeknights, and is best served with ancient grain sorgum or brown rice and naan. It's also very nutritious for your body with each serve containing vitamin A, for preserving eye sight and supporting a healthy immune system, and vitamin C, assisting with iron absorption and preventing infections. 

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    • ¼ cup water
    • 1 onion, chopped
    • 2 garlic cloves, crushed
    • 2 tsp fresh ginger, grated
    • 1 long red chilli pepper, seeds and membrane removed, finely chopped (optional)
    • 700g pumpkin or butternut squash, peeled, chopped into chunks
    • 1 cup lite coconut milk
    • ½ cup liquid vegetable stock, salt-reduced
    • 2 cups cauliflower florets
    • ½ cup Sanitarium Natural Crunchy Peanut Butter
    • 1 tbs soy sauce, salt-reduced
    • 2 tsp honey
    • 400g can chickpeas, rinsed and drained
    • ¼ cup fresh coriander, chopped
    • 60g baby spinach leaves


    1. Heat water in a large saucepan, add onion and cook for 4-5 minutes until soft. Add garlic, ginger and chilli and cook for 1  minute, stirring occasionally.
    2. Add pumpkin and stir to combine. Pour in coconut milk and stock, and bring to the boil. Cover and reduce heat to simmer for 8-10 minutes until pumpkin is just cooked.
    3. Add cauliflower, cover and cook for 3-4 minutes until cauliflower is tender. Add peanut butter, soy sauce, honey and chickpeas. Stir to combine and heat through. Stir in coriander and baby spinach leaves.


    • Serve with cooked medium-grained brown rice.

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